- 2 teaspoons olive oil
- 1 pound frozen pearl onions thawed and patted dry
- 2 teaspoons sugar
- Coarse salt and ground pepper
- 1 1/2 teaspoons fresh thyme or 1/4 teaspoon dried
- 2/3 cup water
In a skillet over medium heat, heat the oil. Add onions and cook until browned, at least 5 minutes. The longer they cook, the sweeter they become.
Add remaining ingredients and cook until tender and liquid has evaporated, about 15-20 minutes.